Black and Wit - Beer Recipe - Brewer's Friend

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Black and Wit

141 calories 10.9 g 330 ml
Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 65% (brew house)
Source: RVB
Calories: 141 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Thursday August 31st 2017
1.047
1.006
5.4%
15.6
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.40 kg Brewgenie - BG Maris Otter0.4 kg BG Maris Otter 36 6.51 27.6%
0.40 kg Brewgenie - BG Lager Malt0.4 kg BG Lager Malt 38 3.04 27.6%
0.60 kg Brewgenie - BG Wheat Malt0.6 kg BG Wheat Malt 36 4.11 41.4%
50 g Rolled Oats50 g Rolled Oats 33 4.37 3.4%
1.45 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Saaz8 g Saaz Hops Pellet 4.4 Boil 60 min 15.63 100%
8 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Blackberries Flavor Secondary 12 days
2 each Orange Zest Flavor Boil 15 min.
8 g Coriander seeds (crushed) Spice Boil 15 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 41 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar solution       Amount: 73g in 150ml       CO2 Level: 3.9 Volumes
 
Target Water Profile
RVB Tapwater
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 28 0 38 268
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 14.4 L) 13.7
Mash volume with grains (equipment estimates 15.1 L) 14.4
Grain absorption losses -1.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 12.7 L) 12
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 7
Volume into fermentor 7
Total: 13.7  
Equipment Profile Used: System Default
 
Notes

This is a lightly modified version of my standard witbier recipe, in that it uses a combination of pale and lager malts alongside the wheat.

Use a stepped fermentation: 18 degrees for 5 days / 20 degrees for 5 days / 22 degrees for 7 days

Add 1kg blackberries (frozen and defrosted) after first 5 days.

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  • Public: Yup, Shared
  • Last Updated: 2017-10-26 16:18 UTC